Place the whole can of sweetened condensed coconut milk into a high-rimmed pot. Pour enough water to cover, plus 1-inch over. Cook for 3.5 hours, maintaining a simmer the whole time through.
Remove dough from refrigerator. Dust your work surface and rolling pin with starch, and place dough on surface. Roll dough out into a thin layer, around ¼ of an inch.
Using a circular cookie cutter, cut out as many circles as possible. Bake for 7-8 minutes. When cookies are done remove from oven and leave on sheet to cool for about 10 minutes.
Use a piping bag, place a teaspoon of vegan dulce de leche or dairy-free meyer lemon curd on the bottom of one cookie and cover with another, creating a sandwich.